Today we’d like to introduce you to Victoria Martinez
Hi Victoria , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I was originally born in Greensboro, NC. (Representing the 336)
Both my parents were born on the Island in a small neighborhood outside of San Juan. I have been working in F&B as early as I could, beginning at the age of 14. My mom handed me an application just a few months shy of my 15th birthday, and just said, “why not?”
A few months after I turned 15, I met the owner of the Penny Path Café & Crêpe Shop in High Point, NC.
I was quickly adopted by the Buzov family, and I attribute them taking me under their wing as the small beginnings of my career.
After graduating high school, Johnson & Wales University in Charlotte, NC was the college that I got the most scholarships to. At this point, I knew cooking was my passion and hospitality was my route.
Directly after my freshman year, I landed an internship at Kiawah Island Golf Resort, which is what ends up brining me back to Charleston in 2020.
While finishing my degree in Charlotte, NC, I held a handful on different jobs. I made it to Sous Chef and assisted in opening Volo Ristorante, where I made fresh pastas, breads, desserts, all by hand. (No wonder I have carpel tunnel at the age of 25)
When I returned to charleston, I worked under the same chef I did my internship with. He took me out of Kiawah to Handcraft Kitchen & Cocktails. There, I was the sous chef and unfortunately injured myself on the job.
I had roughly a season of workers comp and physical therapy. During this time, I went a little stir crazy. Once the house was as clean as it could be, laundry was folded, dinner made, dog walked, cats fed. I sat and wondered. I always wanted a coffee shop, and I began writing a business plan and my market research for just that.
I realized one day after talking with an investor, that I needed to have WAY more money in the bank if I wanted my brick and mortar concept to become a reality.
When I sought comfort, I cooked. For roommates, for my boyfriend at the time, my neighbors.
I ended up making some empanadas from scratch. The dough, the picadillo. That slice of American cheese, like my mom would make…. Or buy from kikuet. The consensus of the room was “this is damn good”
My mind went to, “maybe I could sell these”
Lo and behold our #1 seller, the Carne y Papas empanada was born!
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has been a journey filled with joyous and bittersweet moments. When I first picked up that custom built trailer in Georgia, I never drove a trailer in my life!! The first time I parked it at the commissary kitchen I took out a fence!
We are coming up on 2 years of food trucking, and one of the biggest struggles has been the simple fact that we have moved commissary kitchens 4 times. Our first kitchen where we opened, shut down and gave all of the tenants less than a months notice.
The second place we moved into was Wind & Waves Brewing. The owner loves Puerto Rican culture, surfing, and great bear. Needless to say, David and I got along very well! There just came a point where we both needed more space. Their business was growing with canning and distribution, and ours was growing with catering.
Then came the opportunity of a lifetime- or so we thought. January 15th of this year, we began our year long contract of a brick and mortar concept at BrewLab, CHS. Unfortunately, the owners sold the brewery within months of us moving in, and the new owners wanted nothing to do with our food. It didn’t fit the concept, which I understand.
We have now happily stumbled upon Ghost Kitchen off of Dorchester Rd, and we are hoping to call this home for a long time.
I’ve had struggles with finding staff, operating the food truck alone for months on end. Plus the learning curve of just managing a business and being too stubborn and poor to pay an accountant and a marketer. There is a lot always on my plate, but at the end of the day, it is worth it. I love what I do. I love my customers.
Appreciate you sharing that. What else should we know about what you do?
On September 2nd, 2022 we opened the food truck doors to Buena Compania Empanadilla at Odyssey Bottle Shop on James Island. This is still a steady spot we go to every other Tuesday. We specialize in Puerto Rican Street Eats & Empanadas.
The thing I am most proud of is the ability to offer incredible Mofongo. Mofongo is a tradition Puerto Rican dish that is made with green plantains. They are fried & smashed to order in a mortar and pestle with a blend of garlic, fresh herbs, butter/extra virgin olive oil, and seasoned to perfection.
This is a Puerto Rican classic, and a must have if you visit the island. I am very particular about my Mofongo. It has to be eaten fresh, and served just after cooking. It can’t be too dry, too moist, too salty. It has to be perfect. And it will be- every time.
I am also so proud that we change our menu seasonally, and offer specials weekly. Each empanada is so different and unique in flavor, and I guarantee you they will be the biggest & fullest empanadas you will find in the area.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I would say that I have been so lucky to wake up and choose to do what I love on the daily. Not only does it allow me to be a part of and form a connection with my community, but I have had the chance to meet so many different small business owners. The luck comes with those we know. Do the right thing always and good people will surround you.
Contact Info:
- Website: https://www.buenacompania.com
- Instagram: https://www.instagram.com/buenacompaniaempanadilla
- Facebook: https://www.facebook.com/buenacompania
